Instruction:
Place all ingredients in a saucepan and gently simmer for 1/2 hour. Take off the heat and mash with a potato masher. Set back on heat and simmer for another 15 minutes, stirring constantly.

Note: This sauce can be bottled and kept in the refrigerator for 4 weeks. It is also great served on hot buttered toast for breakfast.

To serve:
Slice the terrine and place on a plate with some of the sauce and slices of pumpernickel bread. Serve with a simple salad of baby rocket leaves and sliced baby Roma tomatoes drizzled with balsamic vinegar and olive oil.

About Us

The Cherry Growers Association of South Australia welcomes you to their website. We are proud of the fine fruit we produce in South Australia every summer. So proud, in fact, that we have decided to shout about it from the roof tops.